SWEET TEA-BRINED CHICKEN WITH MAPLE GLAZE
From Cuisine at Home, a spatch-cocked bird is brined and gruilled under a couple bricks to cook quickly and retain its juiciness. The maple glaze is guilding the lily
Provided by Lise in Indiana
Categories < 4 Hours
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE chicken.
- STEEP tea bag in water in a large bowl for 5 minutes, covered. Remove tea bag and discard.
- WHISK in sugar and salt until dissolved. Add ice, lime juice, lime halves, and mint; stir. Place the chicken in brine and refrigerate, covered, at least 2 hours.
- BLEND all the dry spices for the rub together. Remove chicken from brine and massage both sides with the rub before grilling.
- Place the chicken skin side down on the grill and set 2, which have been wrapped in heavy duty foil, on top of chicken. Cover and cook (over medium heat) until browned, 5 to 10 minutes. Flip the chicken over, replace the brick and grill 20 to 25 minutes more, or until the internal temperature reaches 155 degrees.
- Glazing: Remove the bricks and glaze every 2 - 3 minutes until 16o degrees. Then take the bird off the grill and let it rest.
Nutrition Facts : Calories 827.1, Fat 35.7, SaturatedFat 10.1, Cholesterol 160.4, Sodium 14408, Carbohydrate 89.5, Fiber 4.2, Sugar 78.2, Protein 39.1
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love